Bisavis

Eduard Ros has left behind his bar in Tavern Street. Now he is in a small venue with deep-red walls, a long bar seating around nine, a table for five, a few smaller tables  and a well-equipped kitchen. He handles everything: cooking, service and a wine cellar with seven hundred selections. There’s a single tasting menu that usually includes a low-temperature prawn, burrata with truffle, beef cheek and fresh fish from the market. Behind the bar, the chef prepares seemingly simple dishes using top-quality ingredients while engaging with diners. Booking is essential, as it’s always full. A place to enjoy.